The coriander and lemon spaghetti is great for summer because it is light and leafy plus, minus all the heavy sauces that contribute to weight gain. This is an easy meal to put together after a long day at work with fresh ingredients and your meal will be served in a few minutes.
60ml (1/4 cup) olive or avocado oil, plus extra to drizzle
500g skinless chicken thighs, deboned and sliced
2 garlic cloves, chopped
1 red chilli, finely chopped
Sea salt and freshly ground pepper, to taste
Large handful fresh coriander, chopped
Small handful fresh flat-leaf parsley, chopped
Juice and a zest of one large lemon
Parmesan, grated to serve
Fresh rocket, to serve
Bring a large pot of salted water to a boil, cook the spaghetti according to packet instructions, drain, drizzle with olive or avocado oil and set aside.
Heat a large non-stick pan over high heat and add 30ml (2 table spoons) olive or avocado oil.
Fry the chicken until golden, add the garlic and chilli, and season well.
Fry for another minute and add the chicken to the cooked pasta, add the coriander, parsley, lemon juice and zest, and season, add the remaining oil you may need another 15 – 30ml (1-2 tablespoons).
Add grated parmesan to the pasta and mix well.
Serve with plenty of grated Parmesan and rocket